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Thanksgiving: Bourbon-Pecan Pie

Source of Recipe


From "The Gift of Southern Cooking" by Edna Lewis



List of Ingredients



• 3 eggs, lightly beaten
  
• 1 cup granulated sugar
  
• ½ cup light corn syrup
  
• ½ cup dark corn syrup
  
• â…“ cup unsalted butter, melted
  
• 2 Tbsp bourbon
  
• 1 tsp vanilla extract
  
• ¼ tsp salt
  
• One unbaked 9-inch pie shell
  
• 1¼ cups coarsely chopped pecans
  






Instructions



1. Preheat the oven to 375°F.
   Mix together the eggs, sugar, corn syrups, butter, bourbon, vanilla, and salt until well blended.
   
   
2. Using a fork, prick the sides and bottom of the pie shell at ½-inch intervals. Spread the pecans on the bottom of the pastry, and pour the egg-syrup mixture over them.
   
   
3. Bake in the preheated oven for 30 to 40 minutes, until just set but still slightly loose in the center. The pie will finish setting as it cools. Remove from the oven, and cool on a cooling rack before serving.
   
   Makes one 9-inch pie, enough to serve eight